Potatoes you'll love: potato cakes with tantalizing pickled lime yogurt, and mashed potatoes stuffed with scallions mustard
I could write a love letter to potatoes – baked, fried, baked, mashed or dauphinoise, they are almost certainly my favorite vegetable. (Please don't tell me they're not actually a vegetable; I'll cover my ears, and refuse to listen.) One of the best things about them is their versatility; I love pairing it with a big flavour, whether it's pickled lime in today's fancier little potato cakes, or chives and dijon mustard in my new lunch favorite, crispy potato skins. My top tip for both recipes? Use the strongest cheddar you can find for maximum flavor.
Cheddar potato and kale cakes with pickled lime yogurt sauce (pictured above)
- Preparation 15 min
- Cook 30 minutes
- Serving 4
- 1 kg of potatoes, washed and thinly sliced
- 100 grams of kale, finely chopped
- 2 pieces of white bread
- 150 ml of milk
- 30g butter
- 1-2 tablespoons pickled lime, finely chopped
- 75 grams of cooked cheddar, grated
- Sea salt flakes, to taste
- Neutral oil, for frying
- To soak
- 1 tbsp pickled lime, finely chopped
- 100g yogurt
Boil the potatoes in a large pot of salted water for seven minutes, or until just barely cooked, then add the kale and cook for another two to three minutes, until wilted. Drain well, then cover with a tea towel and let dry for five minutes.
Meanwhile, soak the bread in a third of the milk. In a large bowl, mash potatoes and kale with potato masher, then add remaining 100 ml milk, butter, lime pickle (add a tablespoon to start, then taste; if you prefer a stronger taste, add a second tablespoon) and cheddar. Tear the soaked bread into small pieces, add them too and mix well. Taste and adjust salt as needed.
Let the potato mixture cool, then shape into about 20 small cakes. Place a tablespoon of oil in a large skillet over medium heat and gradually fry the potato cakes for three minutes on each side, until golden brown; add more oil as needed. Don't be tempted to flip the potato cake too early; leave them alone and they won't stick. Transfer each batch to a plate covered with kitchen paper as you go.
Stir the lime pickle into the yogurt to make a dressing, and serve with the hot potato cakes.
Leek, cheddar, and mustard contain potatoes
- Preparation 15 min
- Cook 50 min
- Serving 4
- 4 large baked potatoes
- 1 tbsp olive oil, plus extra for brushing
- Freshly ground black pepper and sea salt flakes
- 30g butter
- 2 spring onions, trimmed, washed and thinly sliced
- 100 grams of cooked cheddar, grated
- 2 tsp Dijon mustard
- 150ml double cream
- 1 small handful of white breadcrumbs
Prick the potatoes a few times on each side with a fork, rub with a little oil and salt and place in a microwaveable dish. Microwave on high for eight minutes, turn and microwave for another eight minutes on the other side. Check to see if it's done by pushing it with a fork, and if necessary microwave for another minute or two.
Meanwhile, melt a tablespoon of butter and oil in a large skillet over medium heat, add the leeks, cover the skillet and cook, stirring frequently, for 10 minutes until soft.
Preheat oven to 200C (fan 180C)/390F/gas 6. Cut the cooked potatoes in half and remove most of the flesh, leaving a neat skin. Arrange skins cut side down on a lined baking sheet, drizzle with oil and place in the oven just as you are done filling.
Mix the cooked potato flesh with the softened chives, three-quarters of the cheddar cheese, mustard and double cream. Taste and season to taste. Remove the shells from the oven, turn them cut-side up, then divide the potato and leek mixture evenly between the two (it will fill them generously, as you want).
Sprinkle on the remaining cheddar, breadcrumbs and ground black pepper, then return to the oven for 30 minutes, until the top is golden brown. Serve hot.
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